21
Jun 20

Missie Roti/ chapatti (Mixed Flour Indian Bread)

  • Servings: 2
  • Kneading time: 3 minutes.
  • Rolling time: 1 minutes (each).
  • Cooking time: 1 minutes (each).
  • Total time: 5 minutes.

Missie Roti is one of the most delicious varieties of bread in the bread basket served in restaurant; the old history about this bread is in the Ramcharitmanas in ancient era, some say that it was originated from Indus valley civilization about 5000 years ago.

The fact is that it is popular among Rajasthani and Punjabi cuisine till now in India. The taste and nutritional values are amazing.

In my opinion it is perfect meal on lazy Sunday and perfect for lunch boxes too, I often used it as travel food; in that case preferred to roast it with generous amount of ghee (clarified butter).

Ingredients:

  • Aata (wheat flour): 1 cup
  • Besan/ gram flour (Chick pea flour): ½ cup
  • Salt: 1 teaspoon
  • Chili powder: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Cumin: ½ teaspoon
  • Ajwain (carom seed): ½ teaspoon
  • Fresh coriander leaves: 2 tablespoon
  • Water: ¾ cup
  • Aata: 50 gm. (for rolling)
  • Ghee: for smearing

Preparation:

For making dough:

  1. Take a wide vessel; pour Aata and all ingredients except ghee; add water in small quantity and knead them, till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Make lemon size balls; dust ball with Aata and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
  2. Put this rolled raw roti on hot tawa; cook for few seconds on high flame till it changes the color. Turn to other side, this side to be cooked slightly more than 1st side. Now hold the roti with tongs and put directly on fire, first side on flame, the roti will start to puff up. Take it off the flame before it start burning. The missie roti is ready.
  3. You can puff roti on tawa (instead of flame) by pressing it lightly with kitchen towel, it will puff up.
  4. Smear some ghee all over the roti; it is ready to be served hot or warm.
  5. Note:
  6. It is important to cook roti on high flame, it will be soft.
  7. Kneading with hot water makes roti soft.
  8. You can knead with milk or whey (left over water of paneer).
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Ingredients
pour Aata and all ingredients except ghee
dough
dough balls
roll the chapati
Put this rolled raw roti on hot tawa
Turn to other side
cooked slightly more than 1st side
You can puff roti on tawa
Missie Roti/ chapatti (Mixed Flour Indian Bread)
Missie Roti/ chapatti (Mixed Flour Indian Bread)

09
Jun 20

Stuffed Pittha/ Bagiya with Poppy Seed

  • Servings: 2-3
  • Making stuffing time: 12 minutes.
  • Making dough time: 3 minutes.
  • Stuffing raw pittha time: 1 minutes(each).
  • Cooking time: 12 minutes.
  • Total time: 28 minutes.

 Pittha is one of the authentic Bihari cuisine made with rice flour, while new crops of rice flood the farmer’s fields in the early winter. It is customary to cook Pittha at least once in a Hindi month of ‘Posh’ in every house in Bihar either sweet or savory stuffing Pittha.

Today I am going to introduce you the stuffing of poppy seed (khus-khus/ posto) which is my favorite, yummy Pittha the countryside traditional food I have already uploaded other varieties as dal-stuffing, Khoa-stuffing, and plain Pittha and linked… you can see…

Pittha is also called Bagia in Mithila region of Bihar, Puli in Bengla and fara in utter Pradesh in India. It also prepared with wheat flour or sooji (Rava). 

Ingredients:

For outer layer:

  • Raw rice flour: 2 cup
  • Salt: 1 teaspoon
  • Ajwain(caraway): ½ teaspoon
  • Kalongi (nigella sativa): ½ teaspoon

For stuffing:

  • Khus-Khus (Poppy Seed/ posta): ½ cup
  • Mustard Oil: 1 tablespoon
  • Jeera (Cumin): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 2 flakes
  • Garlic stem: 1 no. (Optional)
  • Salt: ½ teaspoon
  • Green chili: 1(optional)
  • Ginger: 1 inch piece
  • Turmeric powder: ¼ teaspoon
  • Chili power: ¼ teaspoon
  • Coriander powder: ½ teaspoon

Preparation:

For stuffing:

  1. Cut green chili, onion, ginger, garlic and garlic stem into small pieces, keep aside.
  2. First make fine powder by dry grinding poppy seed with salt then add 2-3 table spoon of water and grind to fine paste, keep aside. (Direct wet grinding of ‘poppy seed’ is a herculean task)
  3. Put a non stick/ heavy bottom pan on the stove; put oil in it, when smokes add cumin seed. Wait for few seconds then add chopped ingredients; stir fry till onion gets translucent ( one minute), add dry masala and  grounded poppy seed continue to fry on lower flame till it becomes thick (3-4 minutes). Now stuffing is ready. Keep aside.

For outer layer:

  1. Take a big bowl and put rice flour,ajwain, kalongi and salt, knead the rice flour with hot water, make dough similar to chapatti. (You can knead this into the food processor too; it is convenient; kneading by hand with hot water is somewhat difficult).
  2. Make big lemon size ball with dough; grease your palm with oil and shape it like a bowl, fill 1 spoon full of stuffing in the cavity.
  3. Fold carefully and close it; now give shape round or cylindrical as per you wish, raw Pittha is ready.

Method:

  1. Put 1 liter water in a big pot, heat and bring it to boil, add 5-8 Pittha in it, depending on your pot size.
  2. Pittha should come up after 4-5 minutes, keep cooking on medium flame another 3-4 minutes.
  3. Take it out and put in the room temperature water pot to wash extra surface-starch; put it on the sieve to drain out extra water.
  4. Now Pittha is ready to serve, garnish with fried green chilly.
Stuffed Pittha/ Bagiya with Poppy Seed
Ingredients
add chopped ingredients
add chopped ingredients
add dry masala
add dry masala and grounded poppy seed
stuffing is ready
dough and stuffing
stuffing in the cavity
add 5-8 Pittha
Stuffed Pittha/ Bagiya with Poppy Seed
Stuffed Pittha/ Bagiya with Poppy Seed

07
Jun 20

Mixed Beans in Tomato Puree

  • Servings: 2
  • Preparation time: 2 minutes.
  • Cooking time: 12 minutes.
  • Total time: 14 minutes.

Beans are delicious and healthy ; the recipe “Mixed Beans in Tomato Puree” is not just looking pretty but tastes good and excellent source of protein; easy to prepare in minutes,  can be used as complete meal or side dish too.

The ingredients which I used in the recipe are combination of mixed canned beans and canned tomato puree, which are easily available in the super market in Tokyo. I didn’t use much of spices, but used olive oil which is known as healthiest oil in the world.

Ingredients:

  • Mixed beans: 400 gm (Tinned)
  • Tomato puree: 300 gm.
  • Onion: 1 no. (Medium size)
  • Spring onion: 20 gm
  • Cumin: ½ teaspoon
  • Black pepper powder: 1 teaspoon
  • Salt: 1 teaspoon (as per your taste)
  • Turmeric powder: 1 pinch
  • Olive oil/any cooking oil: 2 table spoon
  • Cherry tomato: for decoration
  • Garlic: 2-3 clove

Preparation:

  1. Wash the beans in strainer, keep aside.
  2. Chop onion, garlic and spring onion into small pieces, keep aside.

Method:

  1. Take a nonstick fry pan or heavy bottom pan, heat oil till it begins to smoke, add cumin, sputter for few seconds, add chopped onion and garlic, stir fry for couple of minutes or till it becomes translucent.
  2. Add tomato puree, and fry on medium flame till it gets messy appearance (3-4 minutes), add salt and turmeric powder, stir it and cook on lower flame for few seconds, add washed beans and a cup of water, stir and cover it, lower the flame and continue to cook for 3-4 minutes.
  3. Add black pepper powder, put off the flame. “Mixed Beans in Tomato Puree” is ready to be served; serve with any Indian bread/any type of bread.
Mixed Beans in Tomato Puree
Ingredients
Ingredients
add cumin,
add chopped onion and garlic
Add tomato puree
fry on medium flame
add salt and turmeric powder
add washed beans
add washed beans
add a cup of water
Add black pepper powder
Add black pepper powder and spring onion
put off the flame
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree
Mixed Beans in Tomato Puree

07
Jun 20

Flax Seed /Teesi /Linseed Paratha (sweet)

 

  • Servings: 2.
  • Preparation time: 7 minutes.
  • Rolling time: 2 minutes (each)
  • Roasting time: 2 minutes (each).
  • Total time: 11 minutes.

You can pack this paratha in the Tiffin boxes of your kids they will definitely love and enjoy it, It is also good way to include flex seed in everyone’s diet in your family, as you can serve it as sweet dish after meal, adding walnut and jeggery improves the nutritional benefits; the combination of walnut and flex seed create magic for supple and healthy skin, rebuilds the damaged tissue.

Flex seeds are rich in omega 3 fatty acid, anti cancers and cheaper to our pocket in comparison to others seeds as chia, which too contains omega3 fatty acid.

If you have pre-prepared stuffing in hand the cooking is very quick and easy.  

Ingredients:

For paratha:

  • Aata (wheat flour): 1 cup
  • Maida (all purpose flour): 2 tablespoon
  • Ghee: 1 tablespoon (for moin that is put it into dough itself).
  • Salt: one pinch (optional)
  • Ghee: 100 gm (to be used during roasting paratha).
  • Wheat flour: 50 gm. (for rolling the paratha)

For stuffing:

  • Flax seed/ linseed (Teesi): ½ cup
  • Walnut: handful
  • Sugar:  2 tablespoon (as per taste)

Preparation:

For making dough:

  1. Take a wide vessel; put Aata, Maida ghee and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft (The dough can be made in food processor also). Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Dry roast flex seed on medium flame( about couple of minutes). Let it cool for half an hour, after coming to room temperature, grind  along with walnut and sugar, take out in a bowl; now stuffing is ready.
  2. Divide stuffing into 4-5 parts.

Method:

  1. Divide dough into 4-5 parts and make balls; roll the ball in 5-6 inch diameter circle.
  2. Spread ghee and place stuffing in the centre of the circle; Fold it and seal the edges by pleating.
  3. Fold the edges into the center and join properly; now press this ball slightly with the help of palm.
  4. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till 6 inch dia.
  5. Now raw paratha is ready.
  6. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame; place the rolled raw paratha on this.
  7. Cook for few seconds till it changes the color; turn the side and cook it by pressing gently with spatula.
  8. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great)
  9. (It only shows that rolling is not proper).
  10. Apply some ghee and turn it; cook both sides by applying ghee as well as pressing it lightly.
  11. Serve directly to the plate or put in the children’s lunch box or use as sweets for anyone. Serve with any chutney or ketchup.
Flax Seed /Teesi /Linseed Paratha (sweet)
Ingredients
Aata, Maida ghee and salt
stuffing and dough
Spread ghee
place stuffing
seal the edges by pleating
Fold the edges into the center
join properly
roll this ball with the help of rolling pin
place the rolled raw paratha
turn the side
Apply some ghee
Apply some ghee
Apply some ghee
Flax Seed /Teesi /Linseed Paratha (sweet)
Flax Seed /Teesi /Linseed Paratha (sweet)
Flax Seed /Teesi /Linseed Paratha (sweet)

04
Jun 20

Sama Rice /Little millet Upma with orange (Phalahari/fasting recipe)

  • Servings: 2
  • Preparation time: 15 minutes.
  • Frying time: 8 minutes.
  • Cooking time: 10 minutes.
  • Total time: 33 minutes.

It is light to tummy; wholesome and good for health; adding orange juice and slices brings the amazing taste and nutritional value to the recipe. It is high in calcium, potassium, phosphorus and amino acid.

Barnyard/Little millet or Sama rice in Hindi, it is also called Mordhan or Sava rice in some part of India. It is called wild rice or jungle rice in some part of world. In India it is often eaten during festival of fasting days of Navratri and many others…

Ingredients:

  • Sama rice: 1 ½ cup
  • Potato: 2 no. (Medium size)
  • Peanut: 1 cup
  • Green chili: 2 no.
  • Chopped coriander leaves: 2 tablespoon.
  • White rock salt: 1 teaspoon
  • Ghee:  3-4 tablespoon
  • Cumin: 1 teaspoon
  •  Sugar: half teaspoon (optional).
  • Orange: 1 no, (for decoration)
  • Orange juice: 1 cup
  •  Water: 2 cups

Preparation:

  1. Clean and wash rice. Keep aside in a sieve to get rid of extra water.
  2. Chop potato into small cubes.
  3. Chop green chili into small pieces.
  4. Dry roast peanuts, coarsely grind it, and keep aside.
  5. Squeeze out juices just before adding into.
  6. Thinly sliced oranges, keep aside.

Method:

  1. Heat ghee in a heavy bottom pan, add cumin and green chili; sputter it for few seconds, add potato and stir fry for couple of minutes, add washed rice and fry for 2-3 minutes, the moment some of rice begins to change color.
  2. Add water close the lid, put on high flame; when it starts to boil lower the flame and continue to cook until rice absorb all water(5-6 minutes).
  3. Add orange juice and few slices of orange; continue to cook for a minutes.
  4. Add peanut powder, stir it put off the flame add coriander leaves. “Orange Sama Rice Upma (Phalahari/fasting recipe)” is ready. Transfer into serving plates, decorate with sliced oranges, and serve with green chutney.

Note:

  1. You can use rice cooker/pressure cooker.
Sama Rice /Little millet Upma with orange
Ingredients
add cumin
add cumin and green chili
add potato
add potato
add washed rice
add washed rice
add washed rice
Add water
Add water and salt
put on high flame
Add orange juice
Add orange juice
add slices of orange
Add peanut powder
Add peanut powder
add coriander leaves
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange
Sama Rice /Little millet Upma with orange